SeU'ct a vouna- turkev weigliin.u- ahout 1(» or l".' poun(l>. After washing it wipe dry inside and >tuir. Place on its side in dripping pan. Sprinkle with salt and pepper✪ Roast Turkey. Tut a \'v\v pi(H-ei-s of huttei' on turkey and roast in nnoderately Itot oven. Baste everv in nr lo minutes. Wlien hi'own. whicli will he in ahout Ij hours, turn turkey on the other <idc and haste as hefore. It sliould re.piire •'.}, hours to roast a turkey of this size. Stuffing Soak i a loaf of stale home made bread in cold water, .squeeze dry, add 1 egg. a little salt'. lu'pper and sao-e. Frv a small onion in l)uiter the size of an egg, until Irnder and pour ovr the bread. Mix all togelhei' with a lork. Do not siulf too full. ' .\li;s. KvxK. Leg of Mutton Boned and Stuffed. l>,,ii,,,\e the hone from le-- of mutton, till the space from which it was taken with a forcemeat compo.sed of the following ingredients: I large onion hoiled and chopped fine. 1 heaping pint (d' bread crumbs. '! ounces of butter. 1 teaspoon of sage. pepper and <a\\ to ta4e. Scw up lb.' openim:- and roast in a good hot oven, baste uilh g I dripping continuallv. Mks. V. J. StLVDniCK. Stuffed Roast of Pork. llavi' lb.' hul(dier cut a roasi loin of pork with the Hank left on. remove all the |,on.'> and rub salt and pepper well into the meal. Prepare the following l(.rcemeat: Two oz. fre^h pork. ', lb. >uct. C o/. bread crumhs. "i eggs. I >mall onion. I tea- .-poon minced parslev. a few sauv leaves, salt and pepper to taste. Lav the forcemeat the full length of the loin and roll up. binding well. Koast, allowiu"' ■?<> minutes to the pound. Mns. Thomas Walters. 74 StJPERIOR COOK BOOK Leg of Pork, Good as Goose. Parboil a Ic.u' of |)ni-k ami lake <>\\' skin, make a -iutTm-- of 1 oz. bread crumbs, a little chopped onion. sa,uv. luillcr. pe|)|»cr and sail. Bind mixture together with au egg. ]\Iake a slit iu K'g and |»iit in stulUng. ra>trn witli twine. Put in oven and haste well nntil l)rown and thoi-onghlv cooked. SerA'e wiili bi'own i;ra\\ and apple sauce. Mi;s. E. C. CooLEY. Baked Ham. One ciij) iiam chopped line. \ t-np hi'cad ciaimlis. pinch ol' mustard, little chop- jied parsley, 1 la,hies}to()ii melted hultei', "i (••^'iX'-^- Heat enough milk in ma]<e a ci^'amy mixtin'O. Bake in buttered dish in a hot i.ven lo minutes. Mrs. C. W. Jarvis. Boiled Dinner. Get a large piece ol coivned-beeJ'. Put on in the morning at eight o'clock and cQok it slowly; one and one-lialf hours before serving add a small head of cabbage, cut in quarters, and two turnips sliced. Half an hour later add four carrots and foui' parsnips: about one dozen potatoes put in oue-lialf liour l)efore serving. Put the beef on a pbitter and the vegetables around it or in vegetable dishes, if pre- ferred. Tlie eoi'ned liecf left can be used for hasli. To Boil Ham. To cook a 12 lb. luim, place in hoiliug water and boil steadily for 3 hours. Then take up and remove the skin and loakc in a hot oven for 1 hour. J(3E Hebert. Ham Pie. One can tomatoes, 1.^ pounds liome boiled ham, 1 package macaroni, pie crust. Chop the ham finely (with quite a bit of fat) and put a layer into a deep granite pan ; then a layer of boiled macaroni ; then a layer of stewed tomatoes. Con- tinue this until pan is full and cover with pie crust. Bake in a moderate oven for o5 minutes. Baked Stew. ✪ Leg of Mutton Boned and Stuffed

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SeU'ct a vouna- turkev weigliin.u- ahout 1(» or l".' poun(l>. After washing it wipe dry inside and >tuir. Place on its side in dripping pan. Sprinkle with salt and pepper. Tut a \'v\v pi(H-ei-s of huttei' on turkey and roast in nnoderately Itot oven. Baste everv in nr lo minutes. Wlien hi'own. whicli will he in ahout Ij hours, turn turkey on the other <idc and haste as hefore. It sliould re.piire •'.}, hours to roast a turkey of this size. Stuffing Soak i a loaf of stale home made bread in cold water, .squeeze dry, add 1 egg. a little salt'. lu'pper and sao-e. Frv a small onion in l)uiter the size of an egg, until Irnder and pour ovr the bread. Mix all togelhei' with a lork. Do not siulf too full. ' .\li;s. KvxK. Leg of Mutton Boned and Stuffed. l>,,ii,,,\e the hone from le-- of mutton, till the space from which it was taken with a forcemeat compo.sed of the following ingredients: I large onion hoiled and chopped fine. 1 heaping pint (d' bread crumbs. '! ounces of butter. 1 teaspoon of sage. pepper and <a\\ to ta4e. Scw up lb.' openim:- and roast in a good hot oven, baste uilh g I dripping continuallv. Mks. V. J. StLVDniCK. Stuffed Roast of Pork. llavi' lb.' hul(dier cut a roasi loin of pork with the Hank left on. remove all the |,on.'> and rub salt and pepper well into the meal. Prepare the following l(.rcemeat: Two oz. fre^h pork. ', lb. >uct. C o/. bread crumhs. "i eggs. I >mall onion. I tea- .-poon minced parslev. a few sauv leaves, salt and pepper to taste. Lav the forcemeat the full length of the loin and roll up. binding well. Koast, allowiu"' ■?<> minutes to the pound. Mns. Thomas Walters. 74 StJPERIOR COOK BOOK Leg of Pork, Good as Goose. Parboil a Ic.u' of |)ni-k ami lake <>\\' skin, make a -iutTm-- of 1 oz. bread crumbs, a little chopped onion. sa,uv. luillcr. pe|)|»cr and sail. Bind mixture together with au egg. ]\Iake a slit iu K'g and |»iit in stulUng. ra>trn witli twine. Put in oven and haste well nntil l)rown and thoi-onghlv cooked. SerA'e wiili bi'own i;ra\\ and apple sauce. Mi;s. E. C. CooLEY. Baked Ham. One ciij) iiam chopped line. \ t-np hi'cad ciaimlis. pinch ol' mustard, little chop- jied parsley, 1 la,hies}to()ii melted hultei', "i (••^'iX'-^- Heat enough milk in ma]<e a ci^'amy mixtin'O. Bake in buttered dish in a hot i.ven lo minutes. Mrs. C. W. Jarvis. Boiled Dinner. Get a large piece ol coivned-beeJ'. Put on in the morning at eight o'clock and cQok it slowly; one and one-lialf hours before serving add a small head of cabbage, cut in quarters, and two turnips sliced. Half an hour later add four carrots and foui' parsnips: about one dozen potatoes put in oue-lialf liour l)efore serving. Put the beef on a pbitter and the vegetables around it or in vegetable dishes, if pre- ferred. Tlie eoi'ned liecf left can be used for hasli. To Boil Ham. To cook a 12 lb. luim, place in hoiliug water and boil steadily for 3 hours. Then take up and remove the skin and loakc in a hot oven for 1 hour. J(3E Hebert. Ham Pie. One can tomatoes, 1.^ pounds liome boiled ham, 1 package macaroni, pie crust. Chop the ham finely (with quite a bit of fat) and put a layer into a deep granite pan ; then a layer of boiled macaroni ; then a layer of stewed tomatoes. Con- tinue this until pan is full and cover with pie crust. Bake in a moderate oven for o5 minutes. Baked Stew.

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